R|b|h Omelette Recipe

Cut and par-cook potatoes

Peel the potato and cut into small 1/4-inch dice. Place diced potato in a bowl of cold water and microwave-safe dish (or use a small pot). For microwave: drain, toss with 1 tsp olive oil and a pinch of the kosher salt, spread on a microwave-safe plate and microwave on high for 2-3 minutes until slightly tender but not falling apart. For stovetop: boil diced potato 3-4 minutes until barely tender, drain well.

Dice vegetables

While potatoes cook, finely dice the onion and both peppers so pieces are about the same size as the potato dice (about 1/4 inch). Set aside.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add bacon slices and cook until crispy, about 6-8 minutes, flipping occasionally. Remove bacon to a paper towel-lined plate, reserve 1 tbsp bacon fat in the pan (discard excess) and chop bacon into bite-size pieces when cool.

If using raw breakfast sausage, add it to the skillet with the reserved bacon fat and cook, breaking it up with a spatula, until browned and cooked through, about 4-5 minutes. Remove cooked sausage to a plate and drain any excess fat if needed.

Add diced ham to the skillet, sear briefly 1-2 minutes just to warm and brown edges. Transfer ham to the plate with the other cooked meats. Wipe skillet clean with a paper towel and return to medium heat.

Add 1 tbsp olive oil to the heated skillet. Add the par-cooked diced potatoes in a single layer and let cook undisturbed 2-3 minutes to develop color. Season with 1/2 tsp kosher salt and a pinch of black pepper.

Add the diced onion and peppers to the skillet with the potatoes. Sauté together, stirring occasionally, until potatoes are tender and vegetables are softened and slightly caramelized, about 6-8 minutes total. Taste and adjust salt (use remaining 1/4 tsp kosher salt if needed). Transfer the potato-vegetable mixture to a bowl and set aside.

Crack the 4 eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk vigorously until frothy and well combined. This will give a slightly fluffier omelette.

Wipe the skillet clean and return to medium-low heat. Add 1 tbsp butter and swirl to coat the pan. Pour the beaten eggs into the skillet and let sit undisturbed for about 20-30 seconds until edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue until eggs are mostly set but slightly glossy on top, about 1-2 minutes (do not overcook).

Evenly distribute the potato-vegetable mixture across one half of the omelette. Scatter the cooked sausage, chopped bacon, and diced ham on top of the potatoes. Sprinkle the shredded cheddar cheese over the fillings.

Carefully fold the empty half of the omelette over the filled half using your spatula. Let cook 30-60 seconds to melt the cheese and finish cooking through. If the omelette is thick, reduce heat to low and cover the pan for 30-45 seconds to help melt the cheese without over-browning.

Slide the completed omelette onto a plate, garnish with chopped chives if using, and serve immediately.